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cooking.nytimes.com
Sweet pears and tart cranberries pair perfectly in these treats, which are part bar cookie, and part fruit crisp Here, both crust and crumble topping are made from the same almond flour-rolled oat mixture mixture, giving it a nutty flavor Precooking the filling allows the fruit to soften and release some juices ahead of time so the bottom crust stays nice and crisp
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This is an excellent recipe for upside-down apple pie. With caramel and pecans, it is rich, full of apple flavor, and absolutely delicious.
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These bone-in chicken breasts are stuffed with a garlic and thyme seasoned dried mushroom and goat cheese mixture, and baked with a honey and balsamic vinegar glaze.
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Get Chicken with Dumplings Recipe from Food Network
cooking.nytimes.com
This cold rice-noodle dish, dressed in vinegar and chile oil and topped with spicy pork, herbs and peanuts, has roots in Yunnan, a southwestern Chinese province, where the garnish may vary according to the kitchen and season The dish is quick to put together but can be served at a leisurely pace: Plate it, or set all of the components on the table and let people put together their own bowls the way they like, to their taste The chef Simone Tong, who runs a Yunnan-inspired noodle restaurant in Manhattan, makes her version with ground pork, peanuts and a mix of fresh herbs but adds raw breakfast radishes and lacto-fermented pickles as well, for extra crunch and flavor
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Recipe for Quick Chicken Pho from Andrea Nguyen’s The Pho Cookbook
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An easy banana pudding recipe that includes vanilla wafers mixed in. This banana pudding will make your taste buds go crazy!
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Get Dried Cherry, Macadamia and White Chocolate Chip Cookies Recipe from Food Network
cooking.nytimes.com
Bread that slides out of a can It might strike many Americans as a dubious culinary eccentricity, but throughout New England it is a staple, often purchased at the supermarket and served at home with a generous pour of baked beans “I had this growing up,” said Meghan Thompson, the pastry chef at Townsman, in Boston, where the cylindrical brown tower comes to the table as something of a regional wink
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The classic carrot cake in a smaller cupcake form. Topped with a lemony cream cheese frosting, they make a special treat for any celebration.